Try this Olive And Eggplant Tapenade recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 425 F Coat the eggplant with 1 teaspoon of the olive oil. Place the eggplant on a baking sheet and roast it for about 20 minutes, or until the skin is blistered and brown. Set aside and peel when cool enough to handle. Place the eggplant, olives, anchovies, capers, and garlic in a food processor and blend. Once the mixture is pureed, drizzle in the remaining olive oil. Process until the mixture resembles a rough paste. Serve Olive and Eggplant Tapenade at room temperature with crackers, pita bread, or French bread. Serves 6 Per serving: 782 Calories (kcal); 64g Total Fat; (72% calories from fat); 8g Protein; 47g Carbohydrate; 7mg Cholesterol; 4103mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 1 servings | ||
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Calories: 37 | ||
Calories from Fat: 7 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 101.6mg | 4 % | |
Potassium 102.9mg | 3 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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